Langos

Ingredients

• 3 cloves garlic, finely grated
• 50ml (about 1.7 fl oz) olive oil
• 500g (about 1.1 lbs) flour
• 7g (¼ oz) dry yeast
• 8g (about ¼ oz) sugar
• 12g (about ½ oz) salt
• oil, for frying
• sour cream, to serve
• gouda cheese, to serve

Directions

1. To make the garlic oil: In a jar, combine the olive oil, grated garlic, and 50ml (1.7 fl oz) water. Secure the lid and shake well. Refrigerate for 1-3 hours to infuse the flavours.
2. In a bowl, combine 350ml (about 12 fl oz) warm water with the yeast and sugar. Stir until the yeast and sugar are completely dissolved.
3. In a separate bowl, mix the flour and salt. Create a well in the centre and pour in the yeast mixture. Mix thoroughly until it forms a dough. Knead for 6-8 minutes, or until smooth. Cover with a tea towel and leave to rest in a warm place for 30 minutes.
4. After resting, add the garlic oil to the dough. Using your fingers, lift and fold the dough from the bottom to evenly distribute the oil.
5. Cut the dough into 6 even balls. Turn each one in your hands to create a smooth, round ball. Place them on a plate, ready for cooking.
6. Heat the oil to 170°C (about 338°F). Take each dough ball and stretch it into a flat, round shape, making sure the edges are thicker than the middle. Carefully lay each piece into the hot oil and fry for 4-5 minutes on each side until golden brown and cooked through. Remove from the oil and place onto a rack to drain.
7. Serve the Lángos topped with sour cream and grated Gouda cheese.